Ingredients
Equipment
Method
- Begin by placing your 24 gluten-free chocolate sandwich cookies into a food processor. Pulse them until they are finely crushed, resembling coarse crumbs. If you don't have a food processor, you can place the cookies in a sturdy zip-top bag and crush them with a rolling pin or meat mallet. Set aside enough crumbs for rolling later, if desired.24 gluten-free chocolate sandwich cookies
- In a medium mixing bowl, combine the finely crushed gluten-free cookie crumbs with the softened cream cheese. Use a spatula or a wooden spoon to mix them together thoroughly until a smooth, cohesive dough forms. It should be moist enough to hold its shape when rolled.24 gluten-free chocolate sandwich cookies, 8 ounces cream cheese
- Take about 1 tablespoon of the cookie and cream cheese mixture and roll it between your palms to form a compact ball. Aim for uniform size for even chilling and coating. Place the formed balls onto a baking sheet lined with parchment paper. Continue this process until all the mixture is used. You should get approximately 24-30 balls, depending on size.
- Once all the balls are formed, place the baking sheet in the refrigerator for at least 30 minutes. This chilling step is crucial as it helps the balls firm up, making them easier to dip in chocolate without losing their shape.
- While the cookie balls are chilling, prepare your chocolate coating. In a microwave-safe bowl, combine the gluten-free semi-sweet chocolate chips with the coconut oil or vegetable oil (if using). Microwave on 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and melted. Be careful not to overheat. Alternatively, you can melt the chocolate using a double boiler.1 cup semi-sweet chocolate chips, 1 tablespoon coconut oil or vegetable oil
- Carefully remove the chilled cookie balls from the refrigerator. Using a fork or a toothpick, dip each ball into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip back into the bowl.
- Place the chocolate-dipped balls back onto the parchment-lined baking sheet. If you reserved some cookie crumbs or want to add sprinkles, sprinkle them over the chocolate immediately while it's still wet.Extra gluten-free chocolate sandwich cookie crumbs, Sprinkles
- Let the chocolate-dipped Gluten-Free OREO Balls sit at room temperature until the chocolate has hardened completely, which usually takes about 15-30 minutes. For a quicker set, you can place them back in the refrigerator for about 10-15 minutes.
Notes
Store them in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2-3 months.
